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First the rhododendrons mixed with clumps of hollyhocks, next flowering almonds, roses, spireas and syringas; then came the drooping long leaf sugar pines, with an artistic mingling of slender limbed graceful silver birches: farther back were the taller firs and spruces, interspersed with thick clumps of small copper beeches, extending to and joining at the back of the cottage, the dense forest of tall, straight bodied elms, oaks and maples which partly hid and shaded the stables and the kitchen portion of the cottage.
Then clear it from the fat and sediment; cut it into pieces and boil it with the cream and the other ingredients. Stir the almonds by degrees into a quart of cream, alternately with half a pound of powdered white sugar; add a large tea-spoonful of beaten mace. Put in the melted isinglass, and stir the whole very hard.
The pulp of the fruit is white, tender, and of an agreeable acid taste, and contains from eighteen to twenty-four kernels, arranged in five rows. These kernels are as large as almonds, and, like them, consist of a couple of husks and a small core. This is the cacao bean; which, roasted and finely ground, produces cacao, and with the addition of sugar, and generally of spice, makes chocolate.
We placed golden menu holders and little gold plates for almonds and watermelon seeds; the rest all silver ware, including chopsticks. Her Majesty ordered that foreign knives and forks should be provided also. The food was served in Manchu style, and was composed of twenty-four courses, besides sweetmeats candies and fruits. Her Majesty instructed us that only the best champagne was to be served.
This may be made without milk, and by increasing the quantity of almonds will be found exceedingly good.
And the old pauper waxed eloquent on the feats of Homing Birds and Tumblers, and on the points of Almonds and Barbs, Fantails and Pouters; sprinkling his narrative also with high sounding and heterogeneous titles, such as Dragons and Archangels, Blue Owls and Black Priests, Jacobines, English Horsemen and Trumpeters.
Laid at our feet, we tasted, as courtesy demanded, a coos-coosoo made of grated almonds, powdered sugar, and cream a sweet which cloys at an early hour in the day, though to Moorish servants, at any and every moment of their lives, it is as caviare to the few. A circle was formed round the dish: in two minutes, all that was left, was "an aching china blank."
Nuts also may be mixed with this cream, stirring into it chopped almonds, hickory nuts, butternuts, or English walnuts, then forming them into balls, bars or squares. Several kinds of nuts may be mixed together.
Add half a pound of almonds well beaten with orange-flower water, three quarters of a pound of sugar, a pound of beef suet or marrow shred fine, a quarter of an ounce of salt, ten yolks of eggs and five whites. Mix the whole thoroughly together, and put it into the skins well prepared, filling them but half full, and tying them at proper distances like sausages.
These almond cakes are generally baked in a turban-shaped mould, and the nonpareils put on, in spots or sprigs. Hard, thick-shelled almonds, seldom yield much more than a quarter of a pound, and should therefore never be bought for cakes or puddings. Bitter almonds and peach-kernels can always be purchased with the shells off.
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